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Ingredients
Serves: 4

3 tablespoons butter

1 onion, chopped

8 fresh mushrooms, thinly sliced

1 clove garlic, chopped

110g thinly sliced prosciutto, cut into strips

110g thinly sliced hard salami, cut into strips

4 boneless, skinless chicken breast fillets

125g plain flour

salt and pepper to taste

125ml dry sherry

250ml chicken stock

120ml double cream

125ml tomato pasta sauce

1 tablespoon butter

2 tablespoons chopped fresh parsley

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MethodPrep:30min › Cook:30min › Ready in:1hr

Melt 3 tablespoons butter in a large heavy frying pan over medium heat. Saute onion until soft and translucent. Stir in mushrooms, garlic, prosciutto and salami.

Dredge chicken in flour, and place in pan. Season with salt and pepper. Cook chicken 5 minutes on each side.

Pour in sherry, and cook until liquid is reduced by half. Stir in chicken stock, cream and pasta sauce. Simmer until sauce is reduced to your preferred consistency. Stir in 1 tablespoon butter, and sprinkle with parsley.

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Reviews & ratingsAverage global rating:

(110)

Reviews in English (89)

L

by LIVSNANA

44

Men are not the only ones who love this dish! My entire family, including the picky eaters loved it.
The only change I'd make would be to cook the dredged chicken in half olive oil and half butter first, removing it to a warm platter in a slow oven. Proceed with the vegetables and sauce before reintroducing the chicken to the sauce to complete cooking the chicken through.
I also used fat-free half and half and it was undetectable. This sauce is flavorful on its own and doesn't even need the help.
I served this on a bed of angel hair pasta with a salad, sweet baby peas, and garlic bread. It was an immediate hit that we'll be having again often.
-
27 Oct 2002
(Review from Allrecipes US | Canada)

C

by Chris Williams

40

Absolutely fantastic! Following the reviews, I browned the chicken first, removed the chicken from the pan, and followed the rest of the steps, doubling the sauce. I did omit the salami and salt and used red wine instead of the sherry (out of sherry). I returned the chicken to the pan and simmered until it was the consistency I wanted. I served with orzo, salad, and herbed toasted bread. Next time, I will use a low sodium broth (was a little salty even though I didn't add salt - and I love salty), and I will mix the orzo right in while it's simmering instead of cooking separetly. Cant' wait to get at the leftovers!
-
24 Jul 2009
(Review from Allrecipes US | Canada)

B

by BARBALICIOUS

30

This recipe is SO delicious. However, you can easily reduce the amount of prociutto and salami to save money and reduce the saltiness. (1/4 of the stated amount is perfect) Do not use any extra salt in this recipe and use a low salt chicken broth. This recipe will impress anyone!
-
20 Apr 2003
(Review from Allrecipes US | Canada)